Quick Lemon Bars Recipe - Tangy Lemon Squares with Shortbread Crust! (2024)

FAQs

Why is there a crust on top of my lemon bars? ›

The crust forms when the sugar in the lemon bar mixture caramelizes and browns during baking, creating a slightly firm, crispy layer over the bars. The top crust isn't always visible, as we all enjoy sprinkling powdered sugar on top of the bars before serving.

The crust in most lemon bars usually starts with creaming or rubbing softened butter with a mixture of flour and sugar. Instead of softened butter, I prefer to use melted butter.

I usually cool them for about 2 hours at room temperature, then stick in the refrigerator for 1-2 more hours until pretty chilled. I recommend serving chilled. Once cool, lift the parchment paper out of the pan using the overhang on the sides. Dust with confectioners' sugar and cut into squares before serving.

Underbaking: This is the most common reason for gooey lemon bars. The filling needs enough time to set, which can be tricky since oven temperatures can vary and the visual cues for doneness are subtle.

Cracks - Cracks happen a lot when either when the lemon mixture if beaten a lot or you bake your bars at too high of a temperature and take them out of the oven. The dramatic change in temperature will sometimes create these cracks. They do not affect the taste, and you can cover it with powdered sugar.

Brown spots vary in appearance and can indicate a range of problems. Uniform spots with clear boundaries often point to fungal issues, while irregular blotches could signal bacterial infections. Spots with a yellow halo might be citrus canker, and those that look like tiny scabs could be a sign of lemon scab disease.

The general rule of thumb is for every ½ teaspoon of cream of tartar in a recipe, use 1 teaspoon lemon juice or white vinegar. For example, if a recipe calls for 1 teaspoon cream of tartar, you'd use 2 teaspoons of lemon juice or white vinegar.

Yes, it's best to store lemon bars in the refrigerator. To store them, simply cover them with plastic wrap and pop them in the fridge. Stored this way, your lemon bars should keep for about 1 week.

To Keep Powdered Sugar from Melting, Add Cornstarch

So go slow and be conservative with the amount of cornstarch you add. A good rule of thumb is 1 teaspoon of cornstarch for every 1/4 cup of powdered sugar used.

Keep an eye on them; rotate every five minutes or so. Once the lemon has set up (doesn't jiggle) they should be done.

Can I leave lemon bars out overnight? ›

Lemon bars should be stored in an airtight container and refrigerated in order to prevent bacterial growth or foodborne illness. The filling in lemon bars is made with eggs and can become a breeding ground for bacteria if it's kept in the danger zone (between 41 and 153 degrees F).

To cut, use the foil overhang to lift the baked square out of pan and onto a cutting board. Carefully loosen the foil from the edges of the crust, using a knife if necessary. Using a sharp knife, cut into squares or triangles. Use a fine sieve to dust the squares with Confectioners' sugar.

Why do Lemon Bars smell eggy? The recipe contains a large amount of eggs but this shouldn't make them have an eggy texture of smell eggy. Make sure you haven't skipped out on the zest and are using freshly squeezed lemon juice for the best flavour.

Avoid: Avoid a lemon that is soft, spongy, wrinkled or has bumpy, rough or hard skin. Coarse, thick skinned and light lemons will have less juice.

Allow the bars to set completely before cutting. It might help to refrigerate them overnight and wait to cut before you plan to serve. Run a sharp knife blade under warm water to cut through the lemon bars smoothly. Clean off the knife between cuts.

To store lemon bars, simply place in an airtight container and seal tightly, then put them in the fridge. If you're stacking lemon bars, insert a sheet of parchment paper between layers to prevent sticking. According to the USDA, lemon bars will last in the refrigerator up to 7 days.

Lemon rind, also known as lemon zest, refers to the outer yellow part of the lemon peel that contains the flavorful essential oils. It can be grated or finely chopped and added to baked goods like cakes, cookies, and muffins to infuse them with a zesty lemon taste.

Citrus powdery mildew is a plant disease and is not harmful to people or animals. What causes citrus powdery mildew? Citrus powdery mildew is caused by the fungi Oidium citri and O. tingitaninum.